A classic family meal of beef, peas, carrot and potato mash-with a cheeky layer of mozzarella.
Preheat oven to 180C.
Place the diced potatoes in a large saucepan and cover with water. Cook until soft then drain and set aside.
In a fry pan or heavy based pot, heat a little cooking oil and cook the carrot and onion until softened (2-3 minutes).
Add the beef mince and break apart with a fork. Add the beef stock and mix well. Cook uncovered on a medium heat until excess liquid has evaporated and you have a nice thick consistency (15-20 minutes).
Add in the peas and stir well. Tip into a baking dish.
In a large bowl mash the potato adding in the Italian parsley, butter and milk as you mash to create a smooth mash. Add salt and pepper to your liking.
Layer half the mozzarella on top of the beef mixture. Mix the remaining mozzarella through the potato mash then, layer the potato mash thickly over the beef mixture.
Cook in preheated oven for 15 minutes or until bubbling and golden brown.
1 kilogram Agria Potatoes peeled and diced
500 grams Beef Mince
1 large carrot peeled and finely chopped
500 millilitres beef stock
1 cup Frozen Peas defrosted
1/2 cup Milk
2 tablespoons Butter
1 packet mozzarella diced